| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
March 1991 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Milk |
| 8 |
|
Garlic cloves; chopped |
| 2 |
lg |
Whol eggs |
| 2 |
lg |
Egg yolks |
| 3 |
tb |
Minced fresh parsley leaves |
| 3/4 |
ts |
Salt |
| 2 1/2 |
c |
1/2 inch cubes of Italian bread |
INSTRUCTIONS
In a saucepan scald the milk with the garlic, let the mixture stand off the
heat for 15 minutes, and strain it through a sieve, discarding the garlic.
In a bowl whisk together the whole eggs and the yolks, add the milk in a
stream, whisking, and stir in the parsley, the salt, and pepper to taste.
Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the
custard mixture over them, dividing it evenly, and let the bread puddings
stand for 10 minutes. The puddings may be prepared up to this point 8 hours
in advance and kept covered and chilled. Bake the puddings in a preheated
350F. oven for 45 minutes, or until they are golden brown and puffed. Let
the puddings cool for 10 minutes (they will sink as they cool), run a thin
knife around the side of each pudding, and lift the puddings out carefully
with a fork. Serve the garlic bread puddings warm.
Serves 8.
Gourmet March 1991
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